Toastmaster TPC4000 Suggested Cooking Times, Foods that should not be cooked under pressure are

Suggested Cooking Times

The following cooking times are provided as a guide to be used when cooking in the Toastmaster® Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances. Cooking time for vegetables will vary depending on size, freshness, and variety of vegetables.

When uncertain how long to cook something, always start with the shortest cooking time because you can always continue cooking for additional time until the desired texture is reached.

All cooking times listed begin once full pressure is reached.

Use your own heat-resistant steaming basket in the bottom

of the Pressure Cooker Pan to hold food while pressure cooking or steaming.

Foods that should not be cooked under pressure are:

Applesauce, cranberries, rhubarb, macaroni, spaghetti or other pasta, dried soup mixes, oatmeal or other cereals, grains, pearl barley, split peas or any dried beans, peas or rice not listed on the Cooking Charts. These foods tend to expand, foam, or froth and may block the Pressure Lift Pin and Pressure Regulator Valve’s Steam Vent Tube.

NOTE: The USDA recommends that ground turkey and chicken be cooked to an internal temperature of 165ºF and ground beef, veal, lamb and pork be cooked to an internal temperature 160ºF. Meats such as beef and lamb, etc. should be cooked to an internal temperature of at least 145ºF. Pork should be cooked to an internal temperature of at least 160ºF and poultry products should be cooked to an internal temperature of 170ºF-180ºF to be

sure any harmful bacteria has been killed. When re-heating meat/poultry products, they should also be cooked to an internal temperature of 165ºF.

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